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Sweet Potato, Parsnip and Sausage Breakfast Hash

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Sweet Potato, Parsnip and Sausage Breakfast Hash

Missy
The Cook
4 Servings
7 Ingredients
8 Comments

Roasted root vegetables are paired with comforting sausage and fresh spinach in this warm and inviting paleo breakfast.

Read More
4 Servings
7 Ingredients
8 Comments

Ingredients

  • ½ cups melt Coconut Oil
  • 1 teaspoon Cinnamon
  • ½ teaspoons Red Pepper Flakes
  • 4 cups peel and dice Sweet Potato
  • 1 cup dice Parsnip
  • 1 ½ cups cook Beef Sausage, Homemade
  • 2 cups Spinach, Baby

Containers

Supplies

  • Labels
  • Baking Sheets
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine coconut oil and spices in a bowl. Toss sweet potatoes and parsnips in oil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine coconut oil and spices in a bowl. Toss sweet potatoes and parsnips in oil.
  2. Spread vegetables on a foil lined baking sheet.
  3. Roast in oven at 400F for 35 minutes.
  4. Remove vegetables from oven, spread sausage on pan, and top with spinach.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
803
Total Fat
71g
Saturated Fat
41g
Trans Fat
0g
Cholesterol
94mg
Sodium
991mg
Total Carbohydrates
21g
Fiber
5g
Sugar
5g
Protein
20g
WW Freestyle
32

Categories

shellfish-free, fish-free, soy-free, paleo, whole30, fall, winter, dairy-free, gluten-free, gluten-free-dairy-free, low-sodium, low-carb, real-food, egg-free

Categories

shellfish-free, fish-free, soy-free, paleo, whole30, fall, winter, dairy-free, gluten-free, gluten-free-dairy-free, low-sodium, low-carb, real-food, egg-free

8 Comments

Join the discussion

  2. How many pounds of sweet potato should I buy to get 4 cups diced? They come in various sizes, so having it in weight vs quantity is helpful.

    Reply

    1. Beverly, 1 Sweet Potato should lend you about 1 cup of diced sweet potato. But again, as you said, it can vary. Also know, if you were a member, our grocery list would do that conversion for you on all our recipes and ingredients. A perk of membership!

      Reply

      1. I am a member. The shopping list doesn’t say how many pounds. It says how many sweet potatoes, but since the size of the sweet potatoes varies, I still don’t know how many of whatever size happens to be in the store to buy. It would be helpful to have the units in pounds for an item like this.

        Reply

        1. I understand what you’re saying. Thank you for your feedback. We’re always available on chat in the bottom right-hand corner if you have more questions!

  3. I made the recipe as written. Hubby and son were jockeying for the last serving. A friend gifted me a box of parsnips last month. So I made it again but without the parsnips. Still just as delicious.

    Reply